«Scarlet» - Organic Chard Seeds

This is a mid-season variety. The growing season is 85-90 days. Young leaves and petioles can be collected 40-45 days after germination. The rosette of leaves is erect, 45-50 cm high. The leaves are large, elongated oval, slightly vesicular, violet-green in color. The petioles are thick, 25-30 cm long, red-crimson in color. Salads and borscht are prepared from the leaves, and the stems are stewed or boiled like asparagus. Seeds are sown in early spring or before winter.

Often called Swiss chard or chard, it is a leafy vegetable with wavy green leaves and a bright red petiole. The petioles and leaves are usually prepared in different ways.

Uses: Chard can also be used like spinach (in contrast, it is sweeter and does not shrink when cooked), as a side dish, in sauces and pasta casseroles. Cuttings can be used in soups, sauces and broths. Chard leaves are used in salads, soups, for making cabbage rolls, and can also be preserved with sorrel, like green cabbage soup. The petioles can be preserved, pickled, or simply lightly boiled and fried in breadcrumbs, like cauliflower.

Chard and spinach are boiled or stewed in a frying pan with other vegetables, adding a little milk to the water. The petioles can be preserved, pickled, or simply lightly boiled and fried in breadcrumbs, like cauliflower.

Storage: Store in the refrigerator and use within 3-4 days.